When making almond butter, you can keep it as simple as blending the almonds into a paste or butter or you can get a bit more creative. Toasting the almonds before blending them will do just that, it will give them a toasty smell and flavor. You can simply buy roasted, unsalted almonds and bypass the roasting process as well.
To begin you need to decide how much butter you want to make, I usually use two cups of almonds and it gives me plenty of butter to last for a while. By making it in smaller amounts keeps it fresh and that always taste better. If you are going to toast them, spray a cookie sheet with non-stick cooking spray, I like to put down a piece of foil first and spray that. Place your almonds on the cookie sheet and cook them in the over for about 30 minutes in a 350 degree oven. Let these cool before you begin blending them.
Once your almonds have cooled put them into your food processor or what ever kitchen gadget your are using such as a bullet or something of that nature, be sure its motor is strong enough to blend for a good amount of time without over heating. Begin to process them by pulsing them to get them started. Once that is complete turn it on med high to high and let it spin away. Make sure to watch that the machine does not vibrate its way off your counter top. Stop once in a while and scrape down the sides and then continue blending until smooth, this can take a while. You will know it is done when it goes from a grainy consistency to a smooth and somewhat liquid like paste or butter.
You can add in some honey roasted peanuts or other nuts to give it a sweeter flavor.
You can add in sunflower seeds, I used the roasted and salted to give it a nice flavor.
Adding honey is another way to sweeten the mix
Using liquid stevia or the powder will work as well if you find that you need it a bit sweeter.
One other sweetener you might like to use is Blue Agava, it has a low glycemic index which is always a better option.
I like to store my butter in the cupboard so it stays soft while others suggest you kept it in the refrigerator, which I found does not really make it that much firmer but I don’t like the coldness of it so the decision is left up to you.
From my kitchen to yours…That’s what’s cooking!